Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
30 August 2022 | Story Edzani Nephalela | Photo Lethabo Machabaphala
From the left; Dr Marinkie Madiope, UFS South Campus Principal and founder of the UFS Women's Forum; Advocate Nthabiseng Sepanya-Mogale, Commissioner for Gender Equality: Free State province and Advocate at Oxford Chambers; Dr Molapo Qhobela, UFS Vice-Rector: Institutional Change, Strategic Partnerships, and Societal Impact, Pinky Kekana, Deputy Minister in the Presidency, and Zola Thamae, Acting Head of the Free State Department of Sport, Arts, Culture and Recreation.

“Most people believe that Women's Month celebrations are primarily for women, because issues discussed during these events are related to women. However, have you considered including men in these discussions to achieve gender equality? Do men understand how women want to be treated and cared for?” Pinky Kekana, Deputy Minister in the Presidency, spoke during the Women’s Month commemoration at the University of the Free State (UFS) South Campus on 16 August 2022.

This was the first gender-inclusive event, following the collaboration between the UFS Women's Forum, South African Women in Dialogue (SAWID), and Grootvlei Correctional Services

Some of the delegates who attended this prestigious event, included Dr Marinkie Madiope, UFS South Campus Principal and founder of the UFS Women's Forum; Advocate Nthabiseng Sepanya-Mogale, Commissioner for Gender Equality: Free State province and Advocate at Oxford Chambers; Zola Thamae, Acting Head of the Free State Department of Sport, Arts, Culture and Recreation; and Commissioner Jacky Reid-Moses, Correctional Services Area Commissioner for the Free State and Northern Cape regions.

Following the welcome by Dr Molapo Qhobela, UFS Vice-Rector: Institutional Change, Strategic Partnerships, and Societal Impact, Thandeka Mosholi, Assistant Director: School of Open Learning, deliberated the significance of women. She emphasised that women do more than bear children; they are also specialists in their fields and should be regarded for various managerial roles. 

“There are many opportunities for women, and men should not feel threatened when women occupy them; rather, they should support and encourage them, as they strive to be the best they can be. Generational equality should be used as a catalyst for us to drive gender equality. We need to be innovative and guarantee that boys and girls participate in things like domestic duties from a young age,” Mosholi stressed.

However, gender-based violence (GBV), sexual harassment, and murder are still significant issues, with various organisations trying to address and curb these socio-economic ills. Advocate Sepanya-Mogale said that it has become increasingly challenging to feel safe even in our own comfortable spaces. “If there are pastors and teachers out there who are taking advantage of our children, then we will continue to look over our shoulders. What happened to churches being our place of refuge and old generation teachers being faces of the community?” said Advocate Sepanya-Mogale. 

All the speakers encouraged women to take a position in the community, solidify their relationships, assimilate into the world of innovation and 4IR, and invite males into conversations that serve women's interests.

(From Left: Thandeka Mosholi, Assistant Director: School of Open Learning UFS; Dr Marinkie Madiope; Advocate Nthabiseng Sepanya-Mogale; Dr Molapo Qhobela; Pinky Kekana; Zola Thamae, and Spa Kabane, Director at the Free State Office of the Premier. Photo: Lethabo Machabaphala)

Educational session and future endeavours 

In addition to the commemoration, this event was concluded with an educational session dialogue. This session was divided into four groups, including both males and females, tapping into real-life experiences. It addressed issues of peace and security, facilitated by SAWID; rehabilitation and integration of inmates into communities, by the Grootvlei Correctional Management Unit; financial management, by Standard Bank; and GBV, enabled by the UFS Women’s Forum.

The perspectives and experiences shared by the attendees will be collated by the facilitators and handed over to the Deputy Minister in the Presidency to guide her strategy and plan.
 

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept